If variety is the spice of life, contrast must be the salt and pepper?
….um, or…. maybe the salt and pepper is the salt and pepper and contrast is the… variety?
but then the spice would be like vinegar and oil, ..wait….. uhm…..
ok, forget the metaphors…..
let’s just say contrasting textures is what makes this dish good,
…and …. of course ……the meat.
Toothy sagnarelli, tossed in a silky rich “Sugo” of red wine and black pepper braised beef.
*****feel free to send me your best prose or pasta poetry, and maybe I’ll use THAT in the blog!
Also today:
Fettuccine, “alla caratierra” -spicy toasted garlic and fresno chili sauce
Spaghettini, in Salsa Verde
August 23rd, 2012 at 1:57 pm
Il Corvo, I love you so, but only
on line.
Perche,
when from my Camano casa
on your sumptuous pasta
I come to dine, I always find:
in line,
molto persone wrapping like
fettuccine, linguine, spaghettini
out the door, across the bridge,
down th stairs.
So, once more, I return home
to stare, molto fame, at your
straordinario succulence
in one dimension
on line.
August 23rd, 2012 at 3:29 pm
There was this Seattle guy that made pasta,
Asked “why?” he replied, “’cause I hasta.”
His patrons found it delish,
but many had the same wish:
“If only this lunch line would move fasta.”